Grilled Steak with Colorful Peppers

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Works well with beef T-Bone or Porterhouse Steaks!


  1. Place pesto ingredients (parsely, garlic, and olive oil) in small bowl of food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed.

  2. Spread pesto generously on both sides of beef steaks and bell peppers.

  3. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally.

  4. Remove bones; carve steaks into slices.

  5. Serve beef with peppers.

Servings: 4

Total Time: 30 minutes


Nutrition information per serving, using T-Bone steak: 320 calories; 20 g fat (5 g saturated fat; 12 g monounsaturated fat); 61 mg cholesterol; 86 mg sodium; 3 g carbohydrate; 1.0 g fiber; 29 g protein; 5.3 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 11.1 mcg selenium; 5.6 mg zinc.


  • 2 beef T-Bone steaks, cut 1 inch thick (about 1 pound each)
  • 2 bell pepper
  • 1/2 cup Italian parsley
  • 4 clove garlic
  • 3 Tbsp olive oil

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